★ Trumese Croquettes

Chop trumese finely.

Mix chopped trumese with other ingredients and let stand in a cool place until sauce is made.

Mix onion, browned flour No. 3, salt, and tomato in a pint measure; fill the measure with boiling water.

Heat oil, rub half the flour into it, add the boiling liquid, and when smooth, add the remainder of the flour, stirring well; cook thoroughly over a slow fire.

Remove from heat, lightly chop the trumese mixture and cool.

Keep the mixture soft for shaping.

When cold, shape into rolls about three inches long and one inch in diameter.

Shape deftly with fingers; roll in crumbs, ensuring ends covered.

Roll the rolls in fine toasted bread or cracker crumbs.

Drop the soft mixture onto crumbs by spoonfuls.

Lift carefully from beneath to avoid crumbs inside.

Drop from one hand to the other to remove loose crumbs.

Lay croquettes on a plate or board until all are crumbed the first time.

Beat eggs slightly with salt and water, adding 1 tsp water per egg.

Dip croquettes into egg mixture with left hand only, ensuring ends moistened.

Drop onto flat dish of crumbs, roll with right hand until well covered.

Dip the crumbed rolls in beaten egg and roll again in crumbs.

Lay on pans to bake.

Bake in a quick oven for 10 minutes, or until croquettes begin to crack a little and are a delicate brown.

Do not bake too long, as croquettes will lose their shape.

Store ready croquettes in a cold place for up to two days before baking.

Serve plain, or with mushroom sauce, jelly, jellied cranberries, creamed peas, or seasoned with butter and salt only.

Use a little extra flour if making more than once.